METHOD:

For the Corn Dog Batter:
Combine the cornmeal, flour, sugar, baking powder, and salt. Add the milk and eggs and whisk thoroughly to incorporate. Reserve in the refrigerator.

To Assemble and Serve:
Put the foie gras pieces onto the end of a skewer. Season with salt and pepper and freeze.
Heat the peanut oil for deep frying to 350°F. Dip the frozen foie pieces into the batter, coating completely, and fry in the peanut oil until golden brown.